STRAWBERRY SHORTCAKE:

Ingredients

1 1/2 kg strawberries, stemmed and quartered
5 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups cream
Whipped Cream

Directions

Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
Preheat the oven to 400 degrees F.
Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
Remove shortcake from pan and place on a rack to cool slightly.
Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

Whipped Cream:

1 1/2 cups cream, chilled
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
1 teaspoon freshly grated lemon zest
Using a mixer, beat the cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minute.

DELIGHTFUL TRIFLE:

4 cups banana custard
1 tin fruit cocktail
strawberry sauce (as required)
chocolate sauce (as required)
1 pack cream
rainbow cake cut in circles

CHANA CHAT:¼ tsp. soda
2 Cup chana
2 to 3 green chilies
1 large potato
2 tsp cumin seed


1 medium onion-choppeD
½ tsp salt (as required)
¼ cup fresh coriander leaves
1 tsp. crushed red chili
2 tbs. (Imli) paste
2 tomatoes chopped

Boil Chana with soda, till soft.

Then boil peel, potato & cut into small pieces.

Mix this all into a bowl, then insert imli paste & serve.

You can Garnish with green chilies, dhaniya.

STRAWBERRY DELIGHT:

4 strawberries
2 tsp strawberry jelly powder
sugar
ice
water 1 glass

Put it all in a mixer with ice.

CHOCOLATE BERRY YOGURT DESSERT:

INGREDIENTS:

1 1/2 cups chocolate cookie crumbs
½ cup butter, melted
1 1/2 cups strawberries
2 cups yogurt
1 cup cream
2 tablespoons fudge sauce
1 cup nuts and fruit, to top
Mix crushed biscuits with butter and press in base of dish and freeze till set. Fold 1/2 cup strawberries into yogurt; spread evenly over crust. Add some more crumbled cookies; sprinkle over yogurt mixture. Carefully spread whipped cream evenly over cookie crumbs. Freeze 4 to 5 hours or until firm. Remove sides of pan. Drizzle 1 tablespoon fudge sauce over dessert. Top with remaining strawberries and nut. Drizzle with remaining fudge topping. Freeze.

Ingredients:

• 1 large onion (sliced)
• 2 large tomatoes (chopped)
• 1 loki peeled and sliced
• 4 green chillies
• 2 tbspns fresh green chillies
• 1 tspn ginger paste
• Salt to taste
• ½ tspn red chilli powder or to taste
• ½ tspn turmeric
• 1 tspn cumin powder
• 1 tspn coriander powder
• 1 tspn garam masala
• ½ tspn chaat masala
• Some peppercorns
• 2 tbspns olive oil

Procedure:

-In a deep pan heat oil and fry ginger paste until it is brown. Add everything else except 2 green chillies and fresh coriander. Mix and cook covered on low heat for 30 minutes. Stir occasionally.

-When loki is tender and masala is done, simmer fry it. Dish it out and garnish with some coriander and 2 green chillies.

-Serve hot with tandoori roti or homemade chapatti.

Source

Chicken Massala
Ing-:
Chicken -500g ( cut in 2 2" cubes, but i used big pieces,ghee-4tab
Curd-1cup (blended)
Water 1/2 cup
Green chilles -4 (cut in to long shape)
(Cloves-2+cardomom-2=crushd)
Salt-1tsp, cummin pwdr-1tsp, corriendr pwdr-1tab, pepper-1/2 tsp, turmeric pwdr-1/2tsp, tomato -100g (blanch & blend it)
Onion-1+ garlic nos3+ ginger-1/2" = grind it
Lemon juice-21/2tab,tandoori pwdr-1/2 tsp ( mix wth water),
Sugar-1/2 tsp, star anies-2 petals, bay leaf, chilly pwdr-1tab

corriendr leaves n mint leaves
Method-:
In a bowl add chiken , salt , lemon n mix well n add da tandoori coloring mix and keep it 4 one hour.
in a pan add gee n heat it nd add onion past n fry 2 mnts, n add da merinated chicken n cook 6-7 mints, nd add da star annies, bay leaf, crusd cloves n carmom n curry stuff n mix n cook4 2mints.nd add tomato past ,water mix it n close da lis n cook 4 8-10 mints. Add da curd, sugar n cook till thick gravy, n add da , lime juice , green chillies n mix n speinkle da leaves n off da cooker. Serve

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Masala TV recipe of Podina Paratha by Shireen Anwar from Masala Mornings. This mouth-watering "Breakfast" recipe for Podina Paratha can be prepared in minutes and serves people.

Recipe Ingredients

• Wheat flour 2 cups
• Flour 1 cup
• Salt ½ tsp
• Sugar 1 tsp
• Mint finely chopped 4 to 5 tbsp
• Ghee as required
• Water to knead as required

Recipe Method

1. Sieve flour and salt add water gradually and knead, mix 2 tbsp ghee, mint and knead well, divide into 8 equal portions make into balls, roll quarter plate size, apply little ghee, cut into cone as shown, heat tawa apply little ghee to the surface, place paratha for the tawa, cook for 2 to 3 minutes. Serve hot.

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Thai Green Curry Noodles

Ingredients:

Noodles: 1/2 pkt
Coconut Milk: 1 cup+/-
Salt: as per taste

Green Curry Paste:
Red Onion: 1 small
Galangal /fresh ginger: 1- 2 inch piece
Coriander Leaves: 1/4 cup( leaves and stalks) chopped
Green Chillies/Thai Serrano Chillies:
Lemon Grass: 1 stalk -discard the green part and chop up the white lower part
Lime:1 whole: juice + zest (Can add another as per taste)
Coriander:simply powdered : 1 tsp
Cumin: simply powdered: 1 tsp
Soy sauce: 1 tsp
Vegetable Oil: 1 tbsp

Optional Additions
Beans Sprouts
Red Pepper
Shredded Chicken
King Prawns
Veggies of your choice
Soy sauce:1-2 tbsp

Paste:
Place all the paste ingredients in the blender/processor and mix to obtain green curry paste.The above estimate gives almost 1/4 cup of paste which can be stored in a clean sterilized jar in the fridge.

Cook noodles according to instructions on pack.

Heat little oil in a thick bottommed pan.Add 2-3 tbsp of the curry paste and saute for 1-2 minutes until the raw smell disappears and the colour just starts to change.You can saute a few more minutes if you like,just make sure that it is not burnt.

Add the chopped veggies,chicken and prawns and little salt.Make sure it gets coated with the paste and saute for just 1-2 minutes and then add coconut milk.Stir well and bring to a boil.Reduce the heat and let it simmer till the veggies get cooked.
Once the veggies are cooked for a few minutes,add the noodles and mix gently till it is coated with sauce/gravy.Add more coconut milk and salt if needed and cook for a few more minutes till everything gets blended and the sauce is reduced or thickened as per taste or choice.Continue cooking if you prefer it as dry or stop when saucy gravy is obtained.Serve warm.

Masala TV recipe of Lahori Red Chicken Karahi by Zubaida Tariq from Handi . This mouth-watering "Main Course" recipe for Lahori Red Chicken Karahi can be prepared in 30 minutes and serves 2-4 people.

Recipe Ingredients

Chicken (16 pieces)      1

Lemon     2

Green chilies chopped          4

Clarified butter     1 cup

Green coriander chopped      1 bunch

Tomato chopped     ½ kg

Black pepper crushed     1 tsp

Roasted white cumin         1 tsp

Ginger garlic paste      1 tbsp

Red chili powder    1 tbsp

Karahai masala         1 tbsp

Ginger chopped          2 tbsp

Salt         to taste

Recipe Method

First wash chicken and add in wok with 1 tbsp ginger garlic paste and salt to taste till water dries.

Then add ½ kg chopped tomato and 1 tbsp red chili powder and cook till tomato water dries.

Now add 1 tbsp karahai masala, 1 tsp black pepper crushed, 1 tsp roasted white cumin and 1 cup oil to cook a little.

In the end add 2 tbsp chopped ginger, 4 chopped green chilies, 1 chopped green coriander and 2 lemon juice to mix and serve hot.

Masala TV recipe of Noodles Chili Rice by Chef Zakir from Dawat. This mouth-watering "Main Course" recipe for Noodles Chili Rice can be prepared in 30 minutes and serves 2-4 people.

Recipe Ingredients

• Chicken breast 1
• Garlic chopped 4 – 5 cloves
• Rice ½ kg
• Kolson Egg Noodles (boiled) ½ packet
• Spring onion 2
• Carrot 1 medium
• Green chilies 5 – 6
• Egg 2
• Turmeric powder 1 tbsp
• Worchester sauce 1 tbsp
• Soya sauce 2 tbsp
• Salt and pepper to taste
• Oil ¼ cup

Recipe Method

1. Heat ¼ cup oil in a pan, add 4 – 5 cloves of chopped garlic. Fry till golden brown.
2. Now add chicken cut into juliennes, fry till its color turn to golden brown.
3. Now add 2 beaten eggs and let allow to cook for a few seconds.
4. Also add 2 chopped spring onion and 1 chopped carrot. Sauté for a few minutes more.
5. Then add ½ packet boiled kolson noodles. Mix well for 2 minutes.
6. Add ½ kg boiled rice, 1 tbsp Worchester sauce, 2 tbsp soya sauce, salt to taste and 5 – 6 chopped green chilies. Mix well over high flame.
7. Lastly top spring onion greens and serve.

PITA BREA:

Use pizza dough for making pita bread for shawarma ,make balls and roll them now cook them on pan on medium heat like roti.

CHICKEN MARINADE:

take two chicken breasts boneless and hammer them so that they losen a bit,now cut them in small pieces the way they are in the shawarma, now marinade it with a teaspoon of vinegar,salt,a teaspoon of red chilli powder,a teaspoon of cumin seeds powder,garam masala(optional)and two crushed cloves of garlic for an hour.
now drizzle a pan with a bit of oil and cook this chicken.

PICKLED VEGETABLES:
soak a carrot and a cucumber jullian cut in half a cup of vinegar for atleast half an hour,

SHAWARMA SAUCE:
take a cup of mayoniease and add three teaspoon of ketchup and a teaspoon of chilli sauce.and mix it.
now spread the sauce on bread, put pickled vegetables on top and then put the chicken pieces on it ,now roll it in shawarma way.
it is ready to eat.